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    Classic Pot Pie

    Source of Recipe


    List of Ingredients

    1 15 oz. pkg. Pillsbury Refrigerated Pie Crusts
    1/3 C. margarine or butter
    1/3 C. chopped onion
    1/3 C. all purpose flour
    1/2 t. salt
    1/4 t. pepper
    1-1/2 C. chicken (or turkey) broth
    2/3 C. milk
    2-1/2 to 3 C. shredded cooked chicken or turkey
    2 C. frozen mixed vegetables, thawed


    Heat oven to 425. Prepare crusts as directed on package for two crust pie; using 9" pie pan.

    In a medium saucepan, melt margarine over medium heat. Add onion, cook two minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk: cook, stirring constantly, until bubbly and thickened.

    Add chicken and mixed vegetables - remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust and flute. Cut slits in several places.

    Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.




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